Lake Charles American-Press from Lake Charles, Louisiana on August 19, 1962 · Page 51
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Lake Charles American-Press from Lake Charles, Louisiana · Page 51

Lake Charles, Louisiana
Issue Date:
Sunday, August 19, 1962
Page 51
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-.Sf - T-J& tnvdjmth*cnmchy bredi sticks* s »*%«*; > ?-3 e S '*• » -. Sj • ~ flon, eyer-fwpuia j ^dJiU«ns f ... or &mp w^/z. a Sandwich ... or &mp m a Menu SoUdxefi 4ta«c « iplace in «ny nteal— or be a meal in themwlves. Vegetable*, gay 4niH MI varietjr, plus meat, «ec food, end poultry soladf will •paricle with any of Ike 710 wiperfa tdnmingt included in SJUJMMi AMD SAUUI routs OKI* 5** £4C« «O *S9 W Cndowd ifind V «MHUV «OOKS Av*., 1, «ll. <or which pleate «end me portpoid copiet «f -"Salads «nd Salad Dreuin B i Cookbook" @ 50< *och. (No ttompj or C.O.D. orders, <plaa«e; »otiff action guaranteed or money refunded.) Addren City Zone State Print or Write iepibly Frosty Brown Soup •• rooo «icin TO PREPARE: 10 MIN. TO CHILL: 4-5 HRS. 1 lO'/j-oz. can condensed tomato soup 1 lO'/i-oz. can condensed consomme 1 lO'/j-oz. can condensed green pea soup 2 soup cans water 1 tablespoon grated onion Vz teaspoon dill weed, crushed 1 teaspoon prepared horse-radish Whipped Cream Horse-Radish Topping (see recipe) 1. Combine soups in a saucepan ; stir until blended. Stir in next four ingredients and heat thoroughly. Remove from heat; cool. 2. Pour soup into a large glass pitcher and chill at least 4 hrs., or until very cold. 3. Serve soup in glass mugs. Garnish each serving with Whipped Cream Horse-Radish Topping and parsley. About 8 servings Note: For a deeper color, stir in 2 tablespoons exotic commercial steak sauce. Soup may be served hot, if desired. Whipped Cr««m Horse-Radish Topping TO PREPARE: 5 MIN. % cup chilled whipping cream 2 teaspoons prepared horse-radish '/» teaspoon salt Mo teaspoon white pepper Beat whipping cream until rounded peaks are formed. With last few strokes blend in remaining ingredients. 22 Family Weekly, August 19,1962

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